Wash and dry the fresh produce. Peel and small dice the  carrots. Halve, peel, and small dice the onion(s).

In a bowl, combine the turkey, garlic pesto, egg(s), breadcrumbs, and Italian seasoning. Gently mix to combine. Shape the mixture into 12 tightly-packed meatballs (or 24 meatballs for 4 servings). In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the meatballs in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pot, transfer to a plate.

To the pot of reserved fond, add the diced carrots and diced onion(s). Cook on medium-high, stirring occasionally and scraping up any fond from the bottom of the pot, 3 to 4 minutes, or until slightly softened. Add the kale. Cook, stirring frequently, 1 to 2 minutes, or until wilted.

Add the broth (carefully, as the liquid may splatter) and 2 cups of water (or 4 cups for 4 servings); season with salt and pepper. Stir to combine; heat to boiling on high. Once boiling, add the couscous. Boil 5 minutes. Reduce the heat to low. Add the browned meatballs and half the parmesan. Cook, stirring occasionally, 1 to 2 minutes, or until the meatballs are cooked through. Turn off the heat. Serve the finished soup topped with the remaining parmesan. Enjoy!

The USDA recommends a minimum safe cooking temperature of 165°F for turkey.